Things are a little hectic for me this week. Our son started high school (high school! – let’s be honest, this is much worse for me than for him, he’s actually quite thrilled), and between that, and obscenely early wake ups (6:00 AM, are you kidding me??) and our construction chaos (long story, part of which is that the side of our house is rotting and things started snowballing from there, you know how it goes), well, I’ve had trouble keeping my head above water.
I don’t know about you, but I am really, really much more suited to summer than to the rush, lack of spontaneity, routine and schedule of the school year. I almost hate to admit it, but I already can’t wait for next summer. Every year, it seems to get worse, and I rebel a little more against the “shoulds” and the “must dos”. Every year, I seem to take longer and longer to move into acceptance of this drudgery. I even asked my son if he wouldn’t like to please be homeschooled, “so we can do what we want, when we want”, but he just raised his eyebrows at me and said “Mom, it would be a total disaster, I wouldn’t do a lick of work”. Sigh. I guess one of us needs to be a grown up around here.
Please, please, have no fear. Soufflés have gotten a bad rap, and carry this aura of mystique and complication that is simply not justified. Making a soufflé, it turns out, is quite simple, and this recipe breaks it down into a few simple ingredients, total ease and maximum flavor. All you really need is a food processor (like this one, or this one), some great coconut milk (I much prefer Aroy-D), and a little time to cook the carrots, and then the soufflés. It’s not hard, I promise!
Spiced with ginger, cloves and nutmeg, these dairy-free soufflés make a wonderful appetizer, or even main dish if served with a side salad of sorts. Instead of cow dairy, I used coconut milk to give it a satisfying creaminess and flavor that pairs beautifully with the carrots. I hope you will love it!
Love and health!
- coconut oil
- 5 large carrots (about 1 1/4 pounds), peeled, sliced in 1/4 inch rounds
- 3/4 cup coconut milk
- 4 large eggs, whisked
- 1-inch piece fresh ginger, minced
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon sea salt
- black pepper, to taste
- unsweetened shredded coconut, for garnish (optional)
- Preheat the oven to 350°F. Using your fingers, grease the bottoms and sides of each ramequins with a thin layer of coconut oil. Rub any leftovers on your hands, coconut oil makes a great moisturizer!
- Add about 1 inch of water to the bottom of a large sauté pan. Add the carrots, turn up the heat, and simmer until soft, about 15-20 minutes.
- Drain the carrots, and add them to the bowl of a food processor. Add the coconut milk, eggs, ginger, cloves, nutmeg, sea salt, and black pepper. Process on high until puréed.
- Add the ramequins to a large baking dish. Portion out the carrot mixture into the ramequins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramequins.
- Cook in the oven until set, about 40-50 minutes.
- Garnish with shredded coconut and serve immediately.